Chocolate Chip Pumpkin Cupcakes Recipe
½ cup of oil
1 cup of water
1 cup of Pumpkin puree
2 tsp of Pumpkin pie spice
Pumpkin chocolate mold
Orange melting chocolate
Mini chocolate chips
Green food coloring
Preheat oven to 350F. In a large bowl mix together the cake mix, pumpkin puree, pumpkin pie spice, oil and water. Fold in chocolate chips. Bake cupcakes for 10-12 minutes or until a toothpick inserted comes out clean. Let them cool completely.
While your cupcakes cool. Melt your orange chocolate and pour it into the pumpkin chocolate mold. Let them set in the fridge for 10 minutes before removing them from the mold. Dye your vanilla frosting green and place into a piping bag fitted with a number 3 piping tip.
Place your chocolate frosting into a piping bag fitted with a 1M piping tip and pipe swirls on top of each cupcake. Sprinkle with mini chocolate chips and top with a chocolate pumpkin. Pipe green vines on each pumpkin using the green vanilla frosting.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.